Kriss Harvey

Recipe book

Salted Caramels
and Pâte de Fruits
 Kriss Harvey

Recipe

Vanilla CBS
(Caramel Beurre Salé)
Ingredients (yield 1.2 kg wrapped):
● 1200 g cream
● 600 g sugar
● 200 g glucose
● 6 g vanilla bean
● 1250 g pear puree Les Vergers Boiron
● 200 g inverted sugar
● 10 g fleur de sel
● 100 gr AOP Butter
● 5 gr Liquid soy lecithin
● 50 gr Cocoa Butter

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 Kriss Harvey

Recipe

Vanilla CBS
(Caramel Beurre Salé)
Method
● Add the cream and the split vanilla pod to the pan. Warm up gently
to release the aroma from the vanilla.
● Remove the vanilla pod from the pan and scrape out any remaining
seeds, to ensure maximum use of the vanila. Return the seeds and
the pod to the pan. Leave to infuse for ten minutes.
● Strain through a fine sieve, into a larger pot with a heavy base,
approximately three times the size of the recipe.
● Add the sugar and the glucose syrup.
● Start to cook the mixture and bring it to a boil. Maintain steady
stirring in one direction using a heat resistant spatula, ensuring
contact with the bottom of the pot.
● Monitor the temperature with a thermometer until it reaches 118 C.
As the temperature increases, the bubbles will become less volatile.
● At 110 C (230 F) the caramelization will accelerate. Stir more
vigorously in one direction only, continuing to ensure contact with
the bottom of the pot.
● When 118 C (244 F) is reached, turn off the heat add the pear puree,
then the inverted sugar, then the fleur de sel, stirring between each
addition. Use caution because steam can be volatile.
● Turn the heat back on and stir constantly until the temperature
returns to 118 C (244 F). It is beneficial to lower the heat.
● At 118 C (244 F), turn off the heat and add the butter, cocoa butter
and liquid lecithin. Stir with the heat resistant spatula. Then use a
whisk to finish incorporating the butter.
● Place a frame (34 cm x 34cm x 1 cm) on top of a silpat, on a flat
surface (stone is preferable). A metal surface may warp and buckle.
● Pour the caramel into the center of the frame and then move it
towards the edges using a heat resistant spatula.
● Cool the caramel for 24 hours.
● Transfer the caramel to the guitar cutter. Cut the caramels in both
directions. Wrap in cellophane and store at room temperature.

Allergens

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 Kriss Harvey

Recipe

Exotic salted butter

caramel
Ingredients ( yield 1.2 kg wrapped):
● 500 g passion fruit pulp
● 250 g mango pulp
● 1 g vanilla
● 250 g cream
● 750 g sugar
● 150 g atomized glucose
● 200 g glucose syrup
● 300 g AOP butter (at room temperature)

Method
● Add the cream and the split vanilla pod to the pan. Warm up gently
to release the aroma from the vanilla.
● Once the cream is hot leave to infuse for ten minutes.
● Strain through a fine sieve, into a larger pot with a heavy base,
approximately three times the size of the recipe.
● Add the sugar, glucose syrup, glucose powder, and the fruit purees.
● Cook these ingredients to 124 C (255 F) stirring constantly in one
direction with a heat resistant spatula, touching the bottom of the
pot so that it remains clean.
● Turn off the heat at incorporate the butter thoroughly with a heat
resistant spatula and a whisk.
● Place a frame (34 x 34 x 1 cm) on top of a silpat, on a flat surface.
Pour the caramel into the frame and move towards the edges using
the heat resistant spatula.
● Cool for 24 hours, cut with a guitar cutter and wrap with cellophane.

Allergens

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 Kriss Harvey

Recipe

Chocolate salted butter

caramel with Valrhona
Coeur de Guanaja 80%
Ingredients ( yield 1.2 kg wrapped):
● 900 g sugar
● 600 g cream
● 113 g AOP butter
● 45 g glucose syrup
● 68 g inverted sugar
● 10,5 g fleur de sel
● 150 g Valrhona Cœur de Guanaja 80%

Method
● Add the cream, glucose syrup, inverted sugar and butter to the pan.
● Warm up gently to 90 C (194 F) and set aside.
● Place a larger pan on the heat to warm up.
● Add a little sugar to the pan and stir with a heat proof spatula with a
long handle (ideally exoglass) until melted.
● Heat to 193 C (379 F) stirring constantly.
● Add the previously heated cream mixture to the pan by pouring it in
a steady stream with caution. Steam will be generated.
● Stir constantly until the mixture returns to 119 C (246 F).
● Turn off the heat at incorporate the chocolate and fleur de sel
thoroughly with a heat resistant spatula and a whisk.
● Place a frame (34 x 34 x 1 cm) on top of a silpat, on a flat surface.
Pour the caramel into the frame and move towards the edges using
the heat resistant spatula.
● Cool for 24 hours, cut with a guitar cutter, and wrap with cellophane.

Allergens

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 Kriss Harvey

Recipe

Raspberry and
Valrhona Illanka 63 %
chocolate pâte de fruit
Ingredients ( yield 225 pieces approx):
● 750 g raspberry pulp
● 75 g sugar
● 16 g yellow pectin E440
● 625 g sugar
● 300 g glucose
● 125 g Valrhona Illanka 63%
● 6 g acid solution (simmer 50-50% of citric acid powder and water)
● Raspberry liqueur (optional)
● Sugar for covering

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 Kriss Harvey

Recipe

Raspberry and
Valrhona Illanka 63 %
chocolate pâte de fruit
Method
● Mix the yellow pectin with the small quantity of sugar
● Add raspberry puree and heat to 50 C (122 F)
● Add the pectin and sugar mixture while whisking to incorporate it.
● Bring to a boil and whisk constantly for 30 seconds approximately.
● Add the glucose syrup and bring the mixture back to a full boil.
● Add the larger quantity of sugar gradually. Add ¼ at a time taking
care to return the mixture to the boil each time.
● At 103 C (217 F) use the refractometer to check the total sugar
content. 74 °Bx is the ideal target.
● Turn off the heat and incorporate the chocolate thoroughly using a
whisk.
● Add the raspberry liquor (if using), stir, and finally add the acid
solution.
● Place a frame (34 x 34 x 1 cm) on top of a silpat, on a flat surface.
Pour the mixture into the frame.
● Cool for 24 hours. Remove the frame and coat the top with
granulated sugar. transfer to the guitar cutter and coat the other
side with granulated sugar.
● Cut the pate de fruit, separate and coat all sides with sugar.
● Spread on a tray and leave to dry at room temperature overnight.

Allergens

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 Kriss Harvey

Recipe

Pâte de fruit with

spices and red wine
Ingredients (yield 225 pieces approx):
● 500 g orange juice
● 5 g cinnamon powder
● 500 g red wine
● 110 g sugar
● 25 g yellow pectin E440
● 1100 g sugar
● 250 g liquid glucose
● 10 g acid solution (simmer 50-50% of citric acid powder and water)
● Orange zest
● Lemon zest
● Sugar for covering

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 Kriss Harvey

Recipe

Pâte de fruit with

spices and red wine
Method
● Add the fresh orange juice, red wine, orange zest, lemon zest, and
cinnamon powder to the pot. Warm to 50 C (122 F).
● Mix the pectin with the smaller quantity of sugar and add to the pot.
Bring to a boil and leave it to boil for 30 seconds.
● Add the glucose and return to a boil. Then add the sugar in 1/4
increments, whisking constantly, and returning to a boil each time.
● Cook the mixture to 104 C (219 F) before checking the total sugar
content using a refractometer. The target reading is 74 - 75°Bx
● Add the acid solution and whisk quickly.
● Place a frame (34 x 34 x 1 cm) on top of a silpat, on a flat surface.
Pour the mixture into the frame.
● Cool for 24 hours. Remove the frame and coat the top with
granulated sugar.
● Transfer to the guitar cutter and coat the other side with granulated
sugar. Cut the pate de fruit, separate and coat all sides with sugar.
● Spread on a tray and leave to dry at room temperature overnight.

Allergens